Cranberry Pear Porridge Bites

We started off with The March of the Penguins. I think I managed to watch 20 minutes of the documentary and slept for the rest. I was able to see enough to know that I want a baby penguin for my birthday this year.

Then we moved on to Freakonomics. I can tell you that the first 15 minutes of the movie is very interesting, but the chapter on sumo wrestling can make you quite sleepy. Take that as a warning.

Then we moved to a movie I saw about 3 seconds of in between sipping my water and cuddling up closer to Kevin.

But Sunday means a well deserved rest day, and lots of baking, so [I’m hoping] by Monday I’ll be ready to bring it again.

Weekends are too short.

Especially this one.

Cranberry Pear Porridge Bites

Gluten free, Dairy free

These moist breakfast bars are perfect for a breakfast on the go paired with your morning smoothie, or fresh fruit. At each bar running at just under 100 calories and less than 5 grams of sugar, you’ll know you’re fueling your body with just enough nutrients to kick start your day.

Ingredients

1 cup millet

1 cup apple juice

1 1/2 cup water

6 tablespoon egg whites

2 tablespoon raw honey

1 tablespoon pure vanilla extract

3 tablespoon 1/4 cup pureed bosc pear

1/4 cup ground chia

1/2 cup pecans, chopped

1 cup dried cranberries

1 cup dried apple, chopped

1/4 cup bosc pear, diced small

1/2 teaspoon ground cinnamon

1/4 teaspoon Himalayan rock salt

Directions

Place millet, apple juice, and water in a medium sized saucepan. Cover and bring to a boil, then reduce to simmer and allow to cook for 20-25 minutes. Be sure not to lift the lid while cooking. Only check up on millet at the 20-25minute mark. It should be cooked through but still a bit chewy. All the liquid should be evaporated. It should not be the consistency of oatmeal. If it is, it’s been cooked too long. Remove from heat and allow to cool in a large bowl.

Preheat oven to 350F and line a 9×13 pan with parchment paper for easy lifting.

Meanwhile, combine all remaining ingredients, adding 2.5 cups of the cooked millet to the bowl. Stir until combined.

Press mixture firmly into prepared pan, and place in the oven for 45-55 minutes [mine took 50 minutes], or until the corners begin to brown.

Remove from oven and let cool for 20 minutes. Slide out of the pan and continue to cool for another 40 minutes [it’s so important that you let it cool!] before cutting with a sharp knife.

Makes 24 squares

If you were stranded on an island for the next 10 years, what 5 items would you bring with you?

I would bring: a journal, mechanical pencil [with extra lead, does that count?], camera, blanket, package of chia seeds.

Hi! I’m Leanne

Holistic Nutritionist + recipe artist. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary. Read more about me…